Chili - Per­fect foot­ball game crowd pleaser

The Advance of Bucks County - - BUSINESS -

Chang­ing up chili for the foot­ball game is fun. It’s a great crowd feeder and you are lim­ited only by what you con­sider to be good tastes for chili. I ex­per­i­ment with chili most of the time be­cause this is the kind of recipe that of­fers the cook latitude. When I make “tra­di­tional” chili, I use half ground beef and half ground chicken or turkey. When brown­ing the meat, I do so in iso­la­tion, then rinse most but not all of the fat off. This is eas­ily done by pour­ing the meat into a large strainer then plac­ing it back into the pot for the re­main­ing steps and in­gre­di­ents.

This past Sun­day I used two pounds of each ground meat. Af­ter brown­ing, I pureed 1 cup of raw broc­coli flo­rets, 1 large red onion, 1 cup car­rots and 1 red pep­per. In ad­di­tion I added, and pureed three chipo­tle pep­pers in adobo sauce. Adobo adds the smoky taste my fam­ily en­joys. The can con­sisted of more than I needed, so I froze the ex­tra. When I cooked in the veg­gie mix, I then added the sea­son­ings, a lit­tle water and 1 small eight ounce can of to­mato sauce. I let that cook down for a few hours on low, and wow, it was good. For the de­tails, see the recipe be­low.

An­other great take on chili is the white chili I make of­ten. My huge trick with this chili is to use three pounds of white ground meat, in­stead of four to five and I then shred a raw head of cau­li­flower. Af­ter I fin­ish with the fat rins­ing, I add the cau­li­flower to cre­ate the needed vol­ume with a frac­tion of the calo­ries. It also has that ter­rific pep­pery taste to add to the taste of the chili. The sea­son­ings are a com­bi­na­tion of cumin, gar­lic salt, pep­per and a can of chicken broth. The recipe is in­cluded with all of the de­tails.

I en­joy th­ese recipes on many lev­els. Both are healthy, great sources of protein, de­li­cious and great for diet con­scious foodies. Use th­ese recipes to ease the re­main­ing chill in the air, and to sat­isfy those foot­ball fans. In the ab­sence of the Ea­gles...Go Ravens!

Cook ground poul­try over medium heat, chop­ping as you go. Af­ter you rinse the fat, add cau­li­flower, onion, cumin and gar­lic, stir­ring oc­ca­sion­ally un­til onion is ten­der. Re­duce heat and add broth. Let it cook down. Cover and sim­mer one hour, stir­ring oc­ca­sion­ally.

Rinse beans, then add to the mix, heat through and serve. Serve over top of cooked brown rice, and top with shred­ded pep­per jack cheese. • 1/4 cups ground cumin • 2 tea­spoons salt • 1 tea­spoon pep­per Puree: • 1 cup raw broc­coli • 3 car­rots • 1 large onion • 3 chipo­tle pep­pers in adobo

sauce (from a can)

Cook ground meats, then rinse. Add veg­gie mix and cook an­other 15 min­utes. Add sea­son­ings and cook an­other five min­utes. Place the lid and let sim­mer. Serve over brown rice with a sprin­kle of shred­ded cheese.

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